Preparation
1. Season the rabbit pieces with salt and pepper. Heat enough oil to coat the bottom of a large skillet, about 3 tablespoons, over medium-high heat. Working in batches, brown the rabbit pieces, about 3 minutes on each side, then set aside in a bowl.

2. When all of the meat is browned, add the wine and deglaze the pan, scraping up the fond (browned bits) with a wooden spoon. Allow the wine to simmer for a minute or two, then pour it over the browned rabbit and reserve.

3. Wipe out the skillet. Add the remaining 4 tablespoons oil and heat over medium-high heat. Add the onion, carrot, and celery. Fry, stirring frequently and adjusting the heat if necessary to prevent burning, until the vegetables soften and color, about 10 minutes. Add the tomato paste and rosemary. Stir to coat the vegetables and cook until the paste darkens, about 5 minutes.

4. Return the rabbit and wine to the pan, lower the heat to medium, and stir to mix. Cook the rabbit, stirring occasionally, until its juices release, about 10 minutes.

5. Add enough broth to come a little less than halfway up the rabbit pieces, about 2 cups. Simmer the rabbit partially covered, turning it in the pan and basting it occasionally, until the pan is almost dry, about 15 minutes. Add more broth, about 1 cup, and continue simmering and basting the rabbit, adding a little broth whenever the pan looks dry (expect to add 1/2 cup about every 15 minutes). Stew until the rabbit is almost tender, about 1 hour.

6. Flip the rabbit pieces over and add the olives. Continue adding broth a little at a time and simmer until the rabbit is fully
tender, about 15 minutes more (if the meat pulls easily from the leg bone, the rabbit is done). Adjust the seasoning with salt and pepper, reduce the heat to low, and cook for 5 more minutes to allow the seasoning to penetrate. Serve warm in shallow bowls.

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